Arizona Skillet Dinner - cooking recipe

Ingredients

2 Tbsp. corn oil
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) kidney beans, rinsed and drained
1 (10 oz.) frozen corn, thawed
8 oz. elbow macaroni, cooked
2 oz. shredded cheese (any variety)

Preparation

In a large skillet, heat oil over medium-high heat.
Add onions, peppers, garlic, chili powder, salt and cumin.
Saute for 4 minutes or until vegetables are tender.
Stir in tomatoes, kidney beans and corn.
Bring to a boil.
Reduce heat and simmer for 15 minutes.
Stir occasionally.
Toss with elbows.
Sprinkle with cheese.
Makes 8 servings.